HOW TO FINELY CHOP CELERY RECIPES

Steps:

• GET AHEAD 1. Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed. 2. To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge. ON THE DAY 1. Slice and toast the bread. 2. Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.

Steps:

• Chop raw bacon into small pieces. Place in medium size skillet and cook over medium heat until well done.
• While bacon is cooking, chop onion, celery, and carrot. You will want a very fine chop on this. If available, place in electric food chopper or processor.
• Once bacon has finished cooking, transfer bacon and grease to a large stovetop stockpot or electric crockpot. (If cooking stovetop, place pot over burner on medium-low heat. For a crockpot, cook on high.) Then add chopped onion, celery and carrot. Thoroughly combine mixture.
• Finely chop green onion and then mince garlic. Add to pot and stir.
• Measure out black pepper, seasoned salt and white pepper. Add to pot and stir.
• Allow mixture to cook & flavors to meld while peeling and dicing potatoes. Roughly 15 minutes. (I recommend a smaller dice to your potatoes for a faster cooking time.).
• Add potatoes, chicken stock and heavy cream to pot. Mix thoroughly and allow to cook for 1-1/2 to 2 hours, or until potatoes are very soft .
• Once potatoes are done cooking, use immersion blender to thoroughly purée soup. Alternatively, divide soup mixture into two batches and purée in a countertop blender. (Tip: Keep your hand firmly pressed on the blender lid to prevent it from popping open. Hot liquids have the potential to create pressure inside the blender and make the lid pop off.).
• With puréed soup in pot, add shredded cheese and whisk until melted and thoroughly mixed.
• Prepare optional garnish and serve!